White bean-spinach dip

In a hummus rut? This spinach-bean dip mixes up the routine with a dash of color.

2 tablespoons extra-virgin olive oil

1 small onion, quartered and thinly sliced

2 cloves garlic, minced

2 cups spinach

1 cup canned cannellini beans, rinsed and drained

1 cup canned chickpeas, rinsed and drained

1/2 teaspoon smoked paprika

1/2 teaspoon coriander

1/4 teaspoon salt

2 teaspoons fresh lime juice

Heat the olive oil in a small skilled over medium-high. Add the onion and garlic, and cook for about 3 minutes, stirring occasionally, until onions are soft and started to turn golden. Add the spinach, reduce the heat to medium, and cook about 1 minute more, until the spinach has wilted. Remove the skillet from the heat, and set aside.

In the food processor, combine the cannellini beans and chickpeas. Pulse a few times, scraping down the bowl as needed, until a coarse mixture forms. Scrape the spinach mixture into the food processor, along with the smoked paprika, coriander, salt and lime juice, and pulse a few more times to combine.